Australian Gourmet Traveller - (11)November 2020 (1)

PRODUCETIP

Lookforfirm,bright,
smoothasparagus
spearswithclosed,
compacttips.

Seaweed-wrapped

asparagussaladSERVES 4

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3 norisheets

500 gmasparagus,trimmed

60 ml(¼cup)extra-virginoliveoil

55 gm(1/4cup)naturalalmonds,

coarselychopped

50 gm(¼cup)pepitas

1 tspcorianderseeds,crushed

1 tspblacksesameseeds

2 tspsesameoil

2 tbspcidervinegar

1 tbspmaplesyrup

1 tspfinelygratedfreshginger

2 avocados,sliced

2 Lebanesecucumbers,

cut into long wedges

1 Preheata barbecueorchar-grillpan

overhighheat.Cutnoriinto3cm-wide

stripswithscissorsthenpatwitha damp

pieceofpapertoweltosoftenslightly.

Wrapa noristriparoundeachasparagus

spear,starting2cmfromtheendand

drizzlewith2 tbspoliveoil.Grill

asparagusuntiltender(4minutes).

2 Meanwhile,heatremainingoliveoilin

a smallnon-stickfryingpanovermedium

heat,addalmondsandpepitasandcook,

stirringuntilpalegolden(1 minute).Add

corianderandsesameseedsandcook

untiltoasted(2minutes).Cool.

3 Combinesesameoil,vinegar,syrup

andgingerina smallbowlandseason

totaste.Placeavocado,cucumberand

asparagusona platter,drizzlewith

dressing and sprinkle with seed mix.